Caramelised Onion & Cranberry Gravy
This caramelised onion & cranberry gravy is incredibly rich, fruity & full of flavour. Best served with turkey at Thanksgiving & Christmas.
If you’re looking for a delicious homemade gravy to serve with your roast turkey at Thanksgiving or Christmas then you’re in the right place!
For this recipe, we’re going to be cooking onions low & slow in butter until they’re nicely caramelised then we add in chicken stock, thicken with gravy granules & finish with cranberry sauce. That’s pretty much it. Super easy right!?
There are some other little additions & flavourings in there that really bring this gravy to life (we’re talking fresh thyme & soy sauce) but this sauce couldn’t be easier to make! It goes fantastically well with roasted poultry & can even be made several days in advance.
For more sides & sauces, take a look at ever growing collection of side dish recipes! Or for something to serve your cranberry gravy with, check out our dinner recipes & Christmas main courses.
What You’ll Need
- Onions – I’ve used brown onions for this gravy but shallots, red or white onions will work as well.
- Balsamic Vinegar – A small amount of vinegar adds acidity to our caramelised onions, which cuts through their sweetness.
- Fresh Thyme – Chopped thyme leaves add another layer of flavour. Thyme also works really well with chicken & turkey.
- Chicken Stock – This gravy works best with poultry so we’re using chicken stock. You could use homemade stock or a stock pot/cube dissolved in boiling water. The gravy will taste great either way.
- Gravy Granules – Used to thicken our gravy. You can use chicken or beef gravy granules.
- Cranberry Sauce – Shop brought cranberry sauce works great for this gravy or you could make your own. There’s a homemade cranberry sauce recipe on the blog!
- Soy Sauce – Adding a small amount of soy sauce into our gravy seasons it nicely. I used Kikkoman soy sauce.
- Gravy Browning – Adding this is optional but gives our gravy a rich & deep colour. You’ll only need a couple of drops.
How To Make Caramelised Onion & Cranberry Gravy
The full, printable recipe card for this gravy can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Caramelise Onions
First, we thinly slice a couple of brown onions, add them into a saucepan with veg oil & butter then cook over a low heat until they are soft & caramelised. This will take at least 15 minutes. - Add Vinegar & Thyme
Once caramelised, we add balsamic vinegar & chopped thyme into the onions then stir, to combine. - Pour In Stock
Next, we add in chicken stock, turn the heat up to medium then bring the gravy to a simmer. - Thicken With Gravy Granules
To thicken, we stir gravy granules into the gravy then cook out for a minute or two. - Finish With Cranberry Sauce & Soy Sauce
To finish, we stir cranberry sauce & soy sauce into the gravy, give it a taste to check the seasoning then serve.
Cranberry Gravy Tips & Tricks
- Cook your onions nice & slowly in butter, so that they caramelise properly. The onions should be golden brown & sticky once they’re cooked.
- Add a splash of balsamic vinegar to your gravy, to cut through the sweetness from the caramelised onions & cranberry sauce.
- Thicken the gravy with gravy granules, for a thick, luxurious texture & extra flavour.
- Season your cranberry gravy with soy sauce, for a subtle unami flavour.
What To Serve Cranberry Gravy With
This caramelised onion & cranberry works best with poultry, especially roasted turkey & chicken! It’s particularly good at Thanksgiving & Christmas, when turkey & cranberries tend to be served together.
Frequently Asked Questions
When it comes to thickening gravy, you have a few options. You can use gravy granules (like Bisto), flour (either a roux or a beurre manié) or with a cornflour slurry (cornflour mixed with cold water). Each method will give your gravy a slightly different finish so it’s up to you which one to use. I tend to use either gravy granules (for extra flavour) or a cornflour slurry.
Yes, caramelised onion & cranberry gravy can be made in advance. To do this, make the gravy then chill it in the fridge for up to 3 days. Reheat the gravy on the stove until it is piping hot (you may need to add a splash of water to the gravy, if it is a little thick).
To make caramelised onions, you can use brown, white & red onions or shallots. I find that brown & red onions caramelise the best as they have a higher natural sugar content.
The key to properly caramelising onions is to cook them over a really gentle heat. This means that sliced onions will take at least 15 minutes to caramelise (for a small amount) & closer to an hour if you’re cooking more. Caramelising onions isn’t something that can be rushed so it’s worth taking your time!
Cranberry gravy works best with poultry so it’s best to use chicken stock. You can use either a homemade chicken stock or a stock pot/cube dissolved in boiling water.
More Sauces & Sides To Try!
- Caramelised Onion Gravy
- Black Garlic Roast Potatoes
- Marmalade Glazed Carrots
- Goose Fat Yorkshire Puddings
- Dauphinoise Potatoes
- Boozy Cranberry & Orange Sauce
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Caramelised Onion & Cranberry Gravy
Equipment
- Large Saucepan
Ingredients
- 2 Brown Onions (See Notes)
- 1 tbsp Vegetable Oil
- 40 g Butter
- 1 tsp Finely Chopped Thyme
- 1 tsp Balsamic Vinegar
- 1 Litre Chicken Stock
- 60 g Gravy Granules (See Notes)
- 75 g Cranberry Sauce
- 2 tsp Soy Sauce (See Notes)
- Gravy Browning (Optional – See Notes)
Instructions
- Peel the onions then thinly slice.
- Set a large saucepan over a low heat, add in the veg oil & butter then add in the sliced onions & a pinch of salt once the butter has melted.
- Cook the onions, stirring regularly until they're soft, golden & caramelised. This will take at least 15 minutes.
- Stir in the thyme & balsamic vinegar then cook for another minute.
- Add the chicken stock into the onions, turn the heat up to medium then bring the sauce to a gentle simmer.
- Next, stir the gravy granules into the stock, cook for another couple of minutes, until thick then stir in the cranberry sauce & soy sauce. If you're using gravy browning, add a few drops in now (just enough to darken the gravy slightly).
- Season the gravy with salt & pepper to taste then serve.
